Tasty Tuesday: Sausage, Kale and Lentil Soup

Happy Tuesday... and Election Day! I voted. Have you?? 

Even got my sticker to prove it!

In honor if Tasty Tuesday, I thought we would start a Soup Swap!  Since this was Meg's idea... I thought she would enjoy the tag - now it's your turn. {when you get back on your feet}  Today, I'm sharing a Sausage, Kale and Lentil Soup we tried last week that was super easy, healthy and delicious. 

Sausage, Kale and Lentil Soup

Ingredients:

1 tablespoon extra-virgin olive oil


1 pound hot sausage, bulk or casing removed
 {I used turkey}

1 onion, chopped


2 ribs celery, chopped

1 large carrot, peeled and chopped


1 large Idaho (russet) potato, peeled and chopped into small dice


1 Fresno or Holland chile pepper, thinly sliced or finely chopped


2 sprigs fresh rosemary, leaves picked and finely chopped


2 large cloves garlic, chopped or sliced


1/2 tablespoon ground cumin


Kosher salt and freshly ground black pepper


1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced


1/4 cup tomato paste


1 cup white wine


Freshly grated nutmeg


1 3/4 cups lentils


4 cups chicken stock


2 cups water



Directions:

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.

Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. 

OR... you can place everything in the crock-pot and cook on high for 6 hours, which is what we did and it was great! You don't have to brown your meat {onions and garlic} first.. but you could if you want that crispiness to it. 

{modified from Rachel Ray}

Weekly Meal Planning:

Sunday: Buffalo Creek Burgers and Smashed Potatoes

Monday: Sausage, Kale and Lentil Soup {leftovers are wonderful}

Tuesday: Jacyees Meeting 

Wednesday: Bourbon Glazed Salmon and Wild Rice Pilaf

Thursday: Avocado, Mozzarella and Bruschetta Chicken

Friday: Date Night! 

Hope everyone is having a great Tuesday! I am loving daylight savings time and the beautiful mornings this week. I know, it's a trade-off for leaving work at dark... but it does get me to 

bed earlier too, which I do not mind at all. 

xo, trace